Fruit-Filled Hamantaschen from Philadelphia

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   To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.

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   Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple.

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   Add the lemon juice and rind and sugar and mix well.

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   To make the dough, cream the margarine or butter with the sugar.

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   Add the egg and vanilla and continue creaming until smooth.

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   A food processor is great for this.

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    Add the flour, baking powder, and salt.

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    Process until a ball of dough is formed.

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    5.

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    Chill for 2 to 3 hours, or overnight.

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    6.

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    Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch.

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    Cut into 2 1/2-inch circles.

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    With your finger, brush water around the rim of the circle.

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    Drop 1 teaspoon of filling in the center.

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    Then bring the dough around the filling and press 3 ends together.

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    7.

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    Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.